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FISH SAUCE
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Jun 26, 2020 17:43
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I have an obscure thing that I am looking for. My brother lived in a Turkish area of a German city and in one of the grocery shops found a bag of large (1-1.5") white chunks of what I can only describe as Edinburgh rock (albeit harder, slightly less crumbly), flavoured with bergamot. Neither of us has managed to find it since. Does anyone know what it could be called? Annoyingly I've not been able to find anything related to it through searching because relating it to Edinburgh rock is quite specific - but it was so very similar in texture and composition.
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Jun 26, 2020 18:40
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Scientastic posted:FISH SAUCE Seconded. And after you're done using it in your stir fry, also use it in all your other savory dishes. Except for cream sauces I guess.
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Jun 26, 2020 18:45
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Arkhamina posted:Any suggestions to make stir fry more interesting? I'm in a rut, I use ginger, scallion, garlic, garlic/chili paste, tamari, toasted sesame oil, and mushrooms. I have a CSA, so I am just beginning the 'drowning in veg' season. I'm a celiac, so many premade stir fry sauces I have seen have soy sauce (with wheat), and are not an option. Do you have, or are you interested in obtaining, stuff like fermented black beans, doubanjiang, shrimp paste, &c? Or are you keeping it more to common pantry staples and stuff you can find on generic American grocery store shelves?
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Jun 26, 2020 20:38
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Anjow posted:I have an obscure thing that I am looking for. Kind of no wonder you couldn't find anything, searching for "Turkish candy" seems to bring up mostly Turkish delight and lokum.
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Jun 26, 2020 21:26
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Arkhamina posted:Any suggestions to make stir fry more interesting? I'm in a rut, I use ginger, scallion, garlic, garlic/chili paste, tamari, toasted sesame oil, and mushrooms. I have a CSA, so I am just beginning the 'drowning in veg' season. I'm a celiac, so many premade stir fry sauces I have seen have soy sauce (with wheat), and are not an option. Miso paste, gochujang, rice vinegar, corn starch, sugar, fish sauce. Any or especially all of the above.
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Jun 27, 2020 00:08
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Now that the announcements are admin-stuck, I've returned this thread to its proper place at the top of the forum.
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Jun 27, 2020 02:05
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So lentils were brought up recently. I'm pretty good at beans at this point, but lentils have always been hit-or-miss for me on the texture. What I'm after is like the lentils in like Amy's soup or something similar. Plump and soft interior and relatively soft seed coat. I feel like usually when I cook lentils the interior disintegrates and the skins remain unpleasantly tough. What kind of cooking method should I be going for. Soak/no soak, brining, slow-cooking, boiling, or pressure cooking? Or do I just need to get good lentils to stand a chance? I'd like to consistently make good lentils, since they're definitely one of the earth-friendliest foods and I'm into that kind of thing.
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Jun 27, 2020 03:00
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Eeyo posted:So lentils were brought up recently. I'm pretty good at beans at this point, but lentils have always been hit-or-miss for me on the texture. What I'm after is like the lentils in like Amy's soup or something similar. Plump and soft interior and relatively soft seed coat. I feel like usually when I cook lentils the interior disintegrates and the skins remain unpleasantly tough. What kind of cooking method should I be going for. Soak/no soak, brining, slow-cooking, boiling, or pressure cooking? Or do I just need to get good lentils to stand a chance? Lentils are superficially like beans, but if you try to treat them the same, you're always going to wind up with mushy lentils. Rule 1: Never soak lentils. They go straight into boiling water while dry. Rule 2: Not all lentils are created equal. Red, Green, Brown, Black - that's the order from shortest cooking time, to longest. Red lentils will almost always be very soft Rule 3: Don't slow cook lentils unless you want them to be very soft. Just add them to water, bring to a boil, and then cut it to a simmer for the remainder of the cook. Cook times for colors: 15-18 for Red 18-20 for Green 20-25 for Brown 25-30 for Black Use broth or stock instead of water to make them tastier. Weltlich fucked around with this message at 03:30 on Jun 27, 2020 |
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Jun 27, 2020 03:26
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Arkhamina posted:Any suggestions to make stir fry more interesting? I'm in a rut, I use ginger, scallion, garlic, garlic/chili paste, tamari, toasted sesame oil, and mushrooms. I have a CSA, so I am just beginning the 'drowning in veg' season. I'm a celiac, so many premade stir fry sauces I have seen have soy sauce (with wheat), and are not an option. San-J has a GF hoisin sauce and their GF tamari is really good, if you’re not using those.
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Jun 27, 2020 05:18
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You could go korean. Try adding gochujang with the sesame oil and shiitake mushrooms. I like drowning my stir frys with furikake seasoning too.
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Jun 27, 2020 05:44
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My Lovely Horse posted:Apparently these are called akide and are a traditional Turkish candy. They come in lots of flavours aside from bergamot, like mint, cinnamon or sesame. Can't vouch for the site but you can buy them online. Thanks, though from what I can see these look more like regular rock (as a Brit I think Blackpool rock) as opposed to the crumbly Edinburgh version. Probably worth a try though because it sounds good either way. Edit: This page has suggested that what I'm looking for is peynir şekeri: quote:One of the earliest sweets was the pulled sugar stick that in England was known as “pennet” (from the Arabic fanid). Although today this is called “Edinburgh rock” and there is a story about Edinburgh rock being invented by a Scottish confectioner, Alexander Ferguson, this sweet was actually introduced into Europe from the Arab world in the 13th century or even earlier. Turkish records of pennet go back to the 14th century, when this sweet was called stick sugar (şeker-i kalem) or by the name still used today “cheese sugar” (peynir şekeri). In Istanbul in the early 19th century these were made in various flavourings, such as vanilla, rose, orange and cinnamon. Sir Sidney Poitier fucked around with this message at 08:59 on Jun 27, 2020 |
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Jun 27, 2020 08:42
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Arkhamina posted:Any suggestions to make stir fry more interesting? I'm in a rut, I use ginger, scallion, garlic, garlic/chili paste, tamari, toasted sesame oil, and mushrooms. I have a CSA, so I am just beginning the 'drowning in veg' season. I'm a celiac, so many premade stir fry sauces I have seen have soy sauce (with wheat), and are not an option. Yeah, as Scientastic says FISH SAUCE. I tend to do stir fry as a “what’s in the pantry and fridge?” exercise, and don’t think I’ve ever made it the same way twice. In no particular order: Szechuan pepper (only a little, it overpowers fast) Cardamom Basil (Fresh) Pineapple juice as a sauce base Rice vinegar Pumpkin seeds Apple and pear Tempeh Coriander Kimchi
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Jun 27, 2020 15:05
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Weltlich posted:Szechuan pepper (only a little, it overpowers fast) Coward. 
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Jun 27, 2020 17:22
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Mu Zeta posted:You could go korean. Try adding gochujang with the sesame oil and shiitake mushrooms. I like drowning my stir frys with furikake seasoning too. a material proportion of gochujang is not gf
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Jun 27, 2020 17:23
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I've got an overactive smoke alarm close to my burner. What's a good way to temporarily fix the issue, that doesn't involve my spouse constantly wafting it with a towel. Fan? Shower cap? My range fan isn't quite strong enough for what I want (290CFM) and I have no way to change it.
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Jun 27, 2020 17:42
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Take the battery out.
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Jun 27, 2020 18:17
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It’s centrally wired
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Jun 27, 2020 18:55
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PRADA SLUT posted:I've got an overactive smoke alarm close to my burner. What's a good way to temporarily fix the issue, that doesn't involve my spouse constantly wafting it with a towel. Fan? Shower cap? Shower cap is the easiest if you have one but a zip lock bag and a rubber band will do just fine. Just remember to take it off when you’re done
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Jun 27, 2020 19:07
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In college we would plastic bag masking taped over the unit. That's easiest if you are vigilant about removing it immediately after dinner. I have a similarly sensitive set of 3 alarms in my new apartment and I'm toying with a design to direct my box fan airflow better, like ducting or a hose attachment.
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Jun 27, 2020 19:11
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I just remembered that I've had a toaster oven sitting in storage for years, and I never really used it when it was new. Can a toaster oven do anything different/better than a regular oven? I'm trying to do a total inventory of all the kitchen stuff I have now that COVID is forcing me to actually cook, and counter space is at a premium.
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Jun 27, 2020 20:07
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It's good for when you want to just roast something small without heating up the entire oven, like some sweet potatoes or whatever. You can use a big toaster oven to replace an oven entirely but from having do that in Asia, I can confidently say that they don't do anything better than a real oven. Bread is also extremely hard to do in just a toaster oven.
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Jun 27, 2020 20:24
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On-demand warm cookies (just beware, don't open the door often when baking) Reheating things which don't do as well in the microwave (sandwiches, fried foods) Broiling things on the quick
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Jun 27, 2020 20:52
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Lester Shy posted:I just remembered that I've had a toaster oven sitting in storage for years, and I never really used it when it was new. Can a toaster oven do anything different/better than a regular oven? I'm trying to do a total inventory of all the kitchen stuff I have now that COVID is forcing me to actually cook, and counter space is at a premium.
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Jun 27, 2020 22:25
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Grand Fromage posted:Coward. Hey dude, if you want your food to taste completely like ticklish metal instead of just a hint of ticklish metal, you go right ahead.
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Jun 28, 2020 03:40
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https://www.youtube.com/watch?v=Jizr6LR83Kk https://basicswithbabish.co/basicsepisodes/bread I want to make the bread in the first half of this video with whole wheat flour instead of all purpose. Also, I do not have a dutch oven. Please help
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Jun 28, 2020 04:29
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El Generico posted:https://www.youtube.com/watch?v=Jizr6LR83Kk It's easier to help if you say where you live so we can look up available flight schedules
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Jun 28, 2020 05:01
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Grand Fromage posted:It's good for when you want to just roast something small without heating up the entire oven, like some sweet potatoes or whatever. You can use a big toaster oven to replace an oven entirely but from having do that in Asia, I can confidently say that they don't do anything better than a real oven. Bread is also extremely hard to do in just a toaster oven. When I was.in Japan I cooked a 10 pound turkey in a toaster oven. I do not recommend it. I did convert and Australian to liking turkey who hadn't previously though.
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Jun 28, 2020 06:08
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i did thanksgiving one year w a whole duck in an xl sized toaster oven and that went over p well
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Jun 28, 2020 06:13
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Oh yeah I've done those. Thanksgiving duck was much better. With some planning it wasn't too hard to make dinner for 14 in an Asian kitchen with two burners, one toaster oven, and maybe one square foot of counter space.
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Jun 28, 2020 06:31
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I've got a pound of zucchini to eat. Only things I can think of are zucchini bread or the standard roast in oil and seasoning. Any recommendations? Also, I'm looking at going from using a sodastream to using a DIY setup. Does anyone know if there exists a carbonator cap that fits the soda stream bottles? Figured it would be nice to use them as long as I got em.
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Jun 28, 2020 07:39
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captkirk posted:I've got a pound of zucchini to eat. Only things I can think of are zucchini bread or the standard roast in oil and seasoning. Any recommendations? You could try stuffing them, there's lots of recipes around, here's one from Ottolenghi. https://www.theguardian.com/theguardian/2007/sep/22/weekend7.weekend3
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Jun 28, 2020 09:20
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I like making gratin with zucchini.
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Jun 28, 2020 09:27
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captkirk posted:I've got a pound of zucchini to eat. Only things I can think of are zucchini bread or the standard roast in oil and seasoning. Any recommendations? https://www.koreanbapsang.com/hobak-buchim-zucchini-pancakes/ Zucchini pancakes are a p good way to use up extra
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Jun 28, 2020 15:13
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captkirk posted:I've got a pound of zucchini to eat. Only things I can think of are zucchini bread or the standard roast in oil and seasoning. Any recommendations? Mücver are Turkish courgette fritters and they're delicious and easy to make
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Jun 28, 2020 16:55
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I like to stir fry zucchini with lots of garlic and ground pork.
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Jun 28, 2020 17:28
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captkirk posted:I've got a pound of zucchini to eat. Only things I can think of are zucchini bread or the standard roast in oil and seasoning. Any recommendations? Slice thin (like with a vegetable peeler thin) and pickle in rice vinegar. S&P to taste, touch of sesame oil. Easy salad.
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Jun 28, 2020 18:09
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bob dobbs is dead posted:a material proportion of gochujang is not gf Thank you for all the suggestions! As noted a huge amount of Korean and in general Asian stuff has wheat. I use San-j a lot but was hoping for more ideas. I just picked up a jar of teenie salted shrimp, and have one brand of Gochujang that is safe. We made our first batch of kimchi last week. I will be working through options though! I have discovered the magic of 8 minute instant pot rice, so stir fry + kimchi + some sort of protein is my kind of hot weather lazy food.
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Jun 28, 2020 19:23
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I like to slice courgettes very thin, brush them with oil and herbes de Provence and barbecue
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Jun 28, 2020 21:24
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Zucchini pickles are a thing if you want to preserve some for later use.
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Jun 29, 2020 00:10
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